Thanks for the compliments, the pizzas were yummy. You can find my crust recipe here: http://henbogle.blogspot.com/2006/12/approaching-pizza-perfection.html

In this instance, I left the dough in the laundry room for the day --no need to refrigerate in my house in winter! I also used 1 cup of whole wheat flour, and the rest was unbleached white flour (King A). I also did not divide the dough until later about an hour before using. I then divided it, shaped it into a ball, and left it to rest, then formed the crust moments before going into my 500° oven right on the floor tiles.